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The Pisco Sour is the national cocktail of both Peru and Chile, and one of South America's greatest contributions to the world of mixology. Created in the 1920s by American bartender Victor Morris in Lima, it was inspired by the classic Whiskey Sour but swapped whiskey for pisco — the unaged South American grape brandy — and lime for lemon, resulting in something entirely its own. Shaken with fresh lime juice, simple syrup, and egg white to create a luxurious foam, then dotted with a few drops of Angostura bitters on top, it's simultaneously fruity, tart, creamy, and aromatic. The egg white foam is non-negotiable: it transforms the drink from good to extraordinary.